- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 1/2 pounds brussels sprouts, thinly sliced crosswise
- 1 large shallot, minced
- 1/4 cup dry white wine
- 2 cups heavy cream
- Salt and freshly ground pepper
- 3 pounds baking potatoes, peeled and thinly sliced on a mandoline
- 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
How to make this recipe
- In a large, deep skillet, melt the butter in the oil. Add the brussels sprouts and shallot and cook over moderate heat, stirring, until softened, about 8 minutes. Add the white wine and cook until evaporated, 1 minute. Add the heavy cream, season with salt and pepper and bring to a simmer. Let cool to room temperature.
- Preheat the oven to 325°. Butter a 1 1/2-quart shallow baking dish. Arrange one-sixth of the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a thin layer of the brussels sprouts over the sliced potatoes and top with 1 tablespoon of the Parmesan cheese. Repeat the layering process, using all of the potatoes and brussels sprouts and all but 2 tablespoons of the Parmesan and ending with a layer of potatoes. Pour the cream over the potatoes and sprinkle with the remaining 2 tablespoons of Parmesan. Cover with buttered foil and bake for 45 minutes.
- Uncover and bake the gratin for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.